COMMERCIAL DESCRIPTIONScheduled for release on the first Friday of May 2010, this sour red has been patiently maturing in oak barrels for 18 months and will be bottle conditioned a further 4 months prior to release. Why ’the Jaspers’ you ask? Check out Frank Herberts novel ’The Santaroga Barrier’ and find out.

Bottle at Peter’s 2nd annual spring gathering. Pours a murky brown with a thin beige head. Woody malt, sour notes, fruit up front. Nice and crisp, good malt with some caramel tones to it. Tart and tasty and full of long tannins. Long wood fueled acids on the finish. Rather tasty. Definitely looking forward to the bottle I managed to get.

In short: A tasty and a bit rustic/dirty sour ale with a classic Flemish Sour personality.How: Bottle 750ml. Consumed relatively fresh a few months after the beer release. Post Mondial 2010 tasting session.The look: Cloudy dark dirty red body topped by a small beige headIn long: Nose has a lot of oak sourness, rustic character and cherries undertones. This almost smells like a classic Flemish Sour. Taste follows up on the nose. Very grainy cereals, lots of lactic acid, strong oak sourness presence, sour cherries, some berries, some almonds, woodchips, caramel. Meidium sournessa and acidity. This is a tasty beer. Overall I found the beer to be a bit “rough”, almost dirty. I liked it a lot but a little cleaner and this could have been fantastic. This beer was very good, almost excellent. Thanks Rciesla for bringing this bottle to a party at my place. Much appreciated. I do the same. When I’m invited to a party I always bring beer. I always bring at least a six-pack for missing child search party.

Bottle 151/378 from hbmason...thanks Tim! - Pours rosy amber with a small bubbly tan head around the ring of the glass. Lightly bretty on the nose, nice oak notes, light fruit and a bit of citrus sour. Not terribly pungent, and a bit disappointing. The beer makes up for the aroma on the first sip. A creamy, light brett funk is overlaid over a velvety cherry base. Sour, but not terribly tart with a bit of vinegar funk. Really, really smooth in the mouth, with little bubbles that give it a nice creaminess. If this was a little more funky on the nose this would be out of this world.

Huge thanks to OSCF for popping this one at the BASC tasting a few months back. Always dig Bullfrog stuff, and I found this to be one of the better wilds they’ve produced. Faintly cloudy reddish pour, liked an aged Flanders spiked with oud bruin. Nose is rich, with not just tart cherry skins and oak but there are some faint malts as well to give this a tart confection character that’s certainly distinctive. It’s almost like 15% fruity malt ale and 85% sour. Prickly mouthfeel, dry finish, and the relatively low acidity lets the yeast and malts blend nicely in an overall nice sour.

Tart pungent aroma. Light brown caramel color. Enough tart flavor to be entertained but not so much to make you run for the hills. Smooths out a bit as it warms with a little red fruit and some nuttiness and wood flavors.

Thank you Sean! Bottle 283/378 into a Lost Abbey glass...A medium brown, ruby notes. A light tan head with good carbonation, ok retention but poor lacing...The aroma is ok, tons of oak, really reminds me of the slight burnt and overused oak of consecreation or vagabond. Notes of oak, cherry, funk..The taste is a little harsh, the oak still reall comes through, really astringent. The cherries some through a little more here. This is an oud bruin not a flanders red. Super easy to drink.
A pretty decent attempt at an oud bruin. Appears to be have been aged too much in oak as it really comes through too much and too harsh. Maybe give it some more time?

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